crust:
1 large or 2 small potatoes mandoline sliced
custard:
5 eggs whipped
1 tsp mustard dejon
1 tbs mayo
1/2 to 1 tsp salt (depending on taste and other ingredients)
1 tsp tomato paste (sometimes chicken or veg bouillon)
filling:
goat cheese
sharp cheddar
green onions
chorizo
Prep filling items, chop, shred, sauté, do what you need to do.
In a sauté pan that can go into the over, place pan on the stove add some oil if it is not non stick the arrange the sliced potatoes around the bottom of the pan to make a crust. cook on the stove for 5 or so minutes to crisp up the potatoes.
While the potatoes are cooking make the custard.
Whip the eggs and then add the mustard/ mayo/ salt/ tomato paste (if desired).
pour custard into the pan and then arrange fillings on top.
Place the sauté pan into the oven and bake for 15 minutes at 350F or until the middle is not giggle if you shake the pan.
we make this for a quick sunday morning breakfast, but really any day can be sunday.
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